No. 19—BUTTER COOKIES.
- ¾ cup of butter
- 2 cups of sugar
- 4 eggs
- 5 tbsps. of sour cream
- 1 tsp. of saleratus
- ½ tsp. of nutmeg
- 4–5 cups of flour
Preparation: The butter, sugar and eggs must be stirred to a cream, then add cream, saleratus, nutmeg, and lastly the flour. Roll out the dough, cut out cookies and bake to a golden yellow color.
No. 20—BROWN COOKIES No. 2.
- ½ lb. of butter
- 2 lbs. of syrup
- ¼ lb. of sweet, chopped almonds
- ⅛ lb. of bitter, ground almonds
- ½ oz. potash, dissolved in ¼ cup of rose water
- ½ tsp. of cloves
- 1½ tsps. of cinnamon
- 1 tsp. of cardamom
- 1 grated lemon rind
- ⅛ lb. of finely chopped citron
- 2 lbs. of flour
- 1½ lbs. of sugar
Preparation: Rub the butter to a cream with syrup, sweet and bitter almonds, potash, cloves, cinnamon, cardamom, lemon rind and citron. Lastly mix in the flour and sugar. Roll out the dough, cut out and bake in medium hot oven.
No. 21—BROWN COOKIES No. 3.
- 1 qt. of syrup
- 2 cups of sugar
- 1½ cups of melted lard
- 1 cup of hot water
- 1 tsp. of baking soda
- ½ tsp. of allspice
- 1 tsp. of cinnamon
- ¼ tsp. of ginger
- ½ tsp. of nutmeg
- ¼ tsp. of salt
- ½ tsp. of pepper
- Flour enough to make a stiff dough
Preparation: Mix the ingredients well, put in enough flour to make a stiff dough, roll it out, cut out cookies and bake.
No. 22—BROWN COOKIES No. 4.